Ingredients

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Preparation

Cut up the onion, apple, butternut squash, and sweet potato into cubes. The size of the pieces is not as important as that they are similar in size so that they will cook evenly.
Peel and slice the ginger.
Sauté the onion and apple in the olive oil until the onion is soft. Add the nutmeg and cinnamon and cook for a couple more minutes to release the spices. Add the butternut squash, sweet potato and ginger. Add the chicken stock to a level that covers the other ingredients, but not more (otherwise your soup will be very thin). Cook for 20-40 minutes, until the squash is soft.
Puree with a soup wand, or in a blender. Season to taste with salt and enjoy!
Prep time: 15 minutes
Cooking time: 45 minutes
Total: 1 hour